Is Costa Rican Honey-Processed Geisha Coffee Good? Geisha Coffee Brewing Methods

For professional barista communication, please follow Coffee Workshop (WeChat official account: cafe_style)

Costa Rica's Meil processing method (also known as Honey Process) is quite distinctive. It was only recently that Old Li obtained these Costa Rica red honey processed beans that prompted him to research the unique methods of Costa Rica's Meil processing.

Pour-over yellow honey. 15g of coffee, ground to medium-fine (Fuji ghost tooth burr grinder setting 3.5), V60 dripper, water temperature 91-93°C. First pour 30g of water for 27 seconds bloom, then pour to 105g and pause. Wait until the water level in the coffee bed drops to half before continuing to pour slowly until reaching 225g. Discard the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Introduction to Otis Rock Estate

Costa Rica's Otis Rock Processing Plant is an emerging estate in Costa Rica. The family cooperative was founded in 1994, but it wasn't until 2005 that they established their own processing plant, which now has 17 years of history. The Otis Rock Processing Plant is located about 5km north of San Marcos town in the Tarrazu region. Below it are ten coffee estates, including Hacienda Yanón, distributed across mountain slopes at elevations of 1500-2000 meters, all classified as SHB (Strictly Hard Bean), the highest grade.

Otis 2000-meter Estate Geisha/Gesha - Golden Honey Process

Flavor: The dry aroma features delicate spring tea notes mixed with hints of orange peel and chocolate, floral tea, rosehip, and green grape flavors. As the temperature changes, it gradually reveals juicy sweetness of lemon and peach. The aftertaste is orange-chocolate.

Manufacturer: Coffee Workshop | Address: No. 10 Bao'an Qian Street, Yuexiu District, Guangzhou | Contact: 020-38364473 | Shelf Life: 90 days | Net Weight: 100g | Packaging: Bulk coffee beans | Roast Level: Roasted coffee beans | Sugar Content: Sugar-free | Origin: Costa Rica | Roast Degree: Light roast

When it comes to Geisha coffee beans, many people are captivated by their wonderful floral aromas and rich fruit sweetness. In 2015, there was even a significant surge of Panama Geisha fever, leading many to mistakenly believe that Geisha was exclusive to Panama. In reality, this is not the case. The Geisha variety was first discovered in Ethiopia in 1931 and later, through a series of transplantations and cultivation, found its home in other countries and regions.

Costa Rica Geisha tends to have more body compared to Panama Geisha. If Panama Geisha can be described as fresh and delicate, then Costa Rica Geisha belongs to the more reserved style.

Costa Rica is located in the Central American isthmus at 10°N latitude and 84°W longitude. It borders the Caribbean Sea to the east and the North Pacific Ocean to the west. Costa Rica is situated on the low-latitude volcanic belt of Central America, with the Central Plateau and mountainous regions at elevations of approximately 800-2000 meters, making it suitable for coffee cultivation. Costa Rican coffee has always been renowned for its extremely balanced, clean, and bright flavor profile with fruit-like berry acidity. Excellent Costa Rican coffee often reveals spice and cocoa notes in the aftertaste. The country's most famous growing region is Tarrazu, near the capital San José. The Tarrazu region has the highest average latitude and excellent climate and soil conditions, making it Costa Rica's most famous and generally recognized as the best coffee-producing region. Tres Rios is a famous sub-region within Tarrazu. The most renowned Costa Rican single-estate coffee in the specialty coffee world is La Minita estate in the Tarrazu region, with an annual production of only 160,000 pounds.

Costa Rica Tarrazu Honey Geisha

Country: Costa Rica

Grade: SHB

Region: Tarrazu

Roast Level: Light roast

Processing Method: Honey Process

The Honey Processing Method:

After removing the skin and pulp, the coffee beans with their mucilage are dried. The key to distinguishing different honey processes lies in this remaining mucilage: the proportion of mucilage retained, drying time, and drying method.

Characteristics of Honey Processing:

During harvesting, sugar content is first tested, and only coffee fruits with sugar content between 21-22% are picked. Honey processing differs from other processing methods as it requires drying on AFRICAN BEDS (drying beds). If dried directly on cement floors or the ground, the beans can easily be scratched during turning, leading to bacterial infection. Direct ground sun-drying can also impart earthy flavors to the coffee beans.

Taste Differences Between Honey and Washed Processing:

Honey processed coffee has higher sweetness, higher sugar content, and relatively more body (under the same roast degree).

Beans processed using the honey method need good ventilation during drying, otherwise the retained mucilage can easily ferment or mold, resulting in off-flavors.

We commonly see these honey processing methods: Yellow Honey, Red Honey, and Black Honey.

Variety: Geisha

Processing Plant: Otis Rock Processing Plant

Flavor: Floral tea, rosehip, green grape flavors

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473